This quick and easy salad is made from pantry ingredients (and fresh parsley) and is high in fiber and low in fats and glycemic response.  This version is adapted from Keepers by Kathy Brennan & Caroline Campion.  I adapted their version to make a one-course meal for 2 persons.

½ cup farro

1-1/2 cups water

2 Pinches salt (divided)

1 large (or 2 small) shallots, peeled and thinly sliced

Scant 1 tsp. sugar

1/3 cup red wine vinegar

½ cup chopped parsley

5 oz. can oil-packed tuna, drained

½ cup pitted Castelvetrano olives, (or similar good olives)

2 Tbs. extra virgin olive oil

Salt and pepper to taste

Lettuce for serving

Put the farro, water, and a pinch of salt in a small saucepan.  Bring to a boil, reduce to a simmer, and cook covered until the farro is soft, about 15 minutes.  Drain the farro and allow to cool.

Put in a small saucepan the red wine vinegar, sugar, and a pinch of salt.  Stir to mix.  Add the sliced shallots.  Bring to a boil and remove from the heat.  Rest covered for 10 minutes.  Drain the shallots, reserving the vinegar mixture.

In a large bowl, flake the drained tuna.  Add the farro, parsley, olives, olive oil, black pepper, and a Tbs. of the vinegar mixture.  Taste for seasoning and add additional oil and/or vinegar as desired.  Serve on a bed of lettuce.